Sometimes you get stuck in a rut making the same ol’ recipes. You know exactly what to do without even thinking… but every once in a while, it’s time to change it up. I never know where I will get an idea.
I had boneless chicken breasts, white wine and garlic on hand and thought I would do a simple saute’… nothing special. It just so happens I’ve been moving things around and putting stuff in storage and came across a cookbook I had purchased years ago… I had somehow forgotten it.
I saw Marcella Hazan on tv in the early 90′s although I can’t remember where. She was doing a cooking demo and promoting her book Essentials of Classic Italian Cooking. Of course I had to have the cookbook (gotta feed my addiction) and went right out to purchase it that day. Her lemon chicken dish became a staple in my cooking bag of tricks, modified over and over throughout the years.
I thumbed through it looking to see if there was some other variation I could do with the white wine and came across “Pan Roasted Rosemary Chicken with Garlic and White Wine.” The recipe called for chicken breasts on the bone. Hmmm… no biggie – I can alter this and can speed up the cooking time. Fresh rosemary?? I looked right at it in the store but did not pick it up but I had dried on hand. I have forgotten how wonderful rosemary is with chicken. This dish was simple and quick and most of all – my new favorite!!
Rosemary Chicken in White Wine
ROSEMARY CHICKEN IN WHITE WINE
Based on Pan Roasted Chicken with Rosemary and Garlic in White Wine
From Essentials of Classic Italian Cooking by Marcella Hazan
(serves 3… or 2 very hungry people)
1 – 1 ¼ lbs chicken breast (3 chicken breasts, sliced into cutlets)
2 Tablespoons extra virgin olive oil
1 Tablespoon unsalted butter
3 garlic cloves minced
½ teaspoon dried rosemary (or 2 fresh sprigs)
½ cup dry white wine
Sea salt and fresh ground pepper to taste
Heat a pan over medium high heat, add olive oil and butter. When butter has melted and begins to bubble, add chicken to pan and season with salt and pepper. Cook 2 – 3 minutes and flip. Season again with salt and pepper and for additional 3 minutes. Set aside.
Increase heat under pan, add garlic and rosemary sautéing for 1 minute. Add white wine. Cook for 2 minute. Return chicken to pan and reduce heat to simmer and cover. Cook for approximately 4 minutes then turn chicken over cook an additional 3 – 4 minutes, covered.
Remove chicken and place on a serving dish.
Cook juices on high for 4 – 5 minutes to reduce slightly. Pour over chicken and serve immediately.
